- 1 pound lump crabmeat (fresh or canned)
- 1/3 cup mayonnaise
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (or a blend of paprika, cayenne, and other spices) (I prefer Tony’s Creole Seasoning, but this recipe, like any, can be adjusted to your palate.)
- 1/2 cup breadcrumbs (panko or regular)
- 2 tablespoons chopped fresh parsley
- 1/4 cup finely chopped green onions (scallions)
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges and tartar sauce for serving
- Prepare the crab meat: Gently pick through the crab meat to remove any shells or cartilage. Be careful not to break up the crab meat lumps too much.
- Make the crab cake mixture: In a mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, parsley, and green onions. Mix everything together until well combined.
- Fold in the crab: Gently fold the lump crab meat into the mixture, being careful not to break up the crab lumps. You want to keep those chunks intact for the best texture.
- Season: Taste the mixture and season it with salt and pepper to your liking. Adjust the seasonings to suit your taste preferences.
- Form the crab cakes: Divide the crab mixture into 6-8 equal portions and shape them into patties. You can make them as thick or thin as you like.
- Chill the crab cakes: Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps the cakes hold their shape during cooking.
- Fry the crab cakes: Heat a skillet over medium heat and add enough vegetable oil to coat the bottom. Once the oil is hot (but not smoking), carefully add the crab cakes. Cook them for about 3-4 minutes on each side or until they’re golden brown and cooked through.
Serve: Serve the crab cakes hot with lemon wedges and tartar sauce. They’re delicious on their own, as a sandwich in a bun, or as part of a seafood platter.